Fig Tapenade Compound Butter

Few things can make an amateur cook look like a seasoned pro the way compound butter can.

Looking for a way to spruce up your simple grilled wild salmon? Compound Butter. Won’t be able to use all of the fresh herbs you have on hand before they go bad? Not only can you avoid wasting them, you can improve them better by turning them into compound butter!

Compound butter can be kept in the freezer, wrapped in plastic wrap for up to 6 months. This one pairs perfectly with lamb, in particular, Herb Marinated Lamb Rack Chops.

Fig Tapenade Butter

1/3 C roughly chopped olives
1 T capers
2 T fig jam
1/4 t thyme leaves
1/4 t sea salt
12 T grassfed butter, softened

Combine everything but the butter in a food processor and pulse a few times to get it finely minced. Add the butter and pulse 4-5 more times or until all ingredients are well incorporated. If you’re not going to use it right away, roll it up like this:

place butter in the center of a large piece of plastic wrap

fold up the bottom and shape into a log

tightly fold in the sides

Roll up tightly

This entry was posted in condiments & sauces, Paleo and tagged , , , , . Bookmark the permalink.

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